Desserts

Pastry chef Caitlin Freeman arranges thin slices of nectarine on a meringue shell filled with pastry cream to create ...

These light pastries are filled with a terrific pistachio-studded pastry cream and topped with a creamy glaze. Slide...

This luscious lemon cream, a staple in Belinda Leong’s crème brûlée–style lemon tarts, has a bracing t...

Chef Erik Bruner-Yang adds umami to the classic sugar-salt combination by spreading these crisp-chewy chocolate-chip ...

This sweet buttercream with red miso and minced fresh lemon verbena is surprisingly delicious on chocolate-chip cooki...

Pastry chef Bob Truitt loves anything that includes caramel and ice cream. “But there always needs to be a crunch,” h...

Pastry chef Bob Truitt’s ultra-rich caramel sauce can be made in just 20 minutes. It’s delicious drizzled on ice crea...

Pastry star Gale Gand layers her phenomenal, high-rising cake with an intensely chocolaty custard and coats it with c...

Andrew Zimmern’s Kitchen Adventures Crème brûlée is a walking cliché, and like offering a Caesar ...

It’s hard to eat just one of these cupcakes, which combine moist, light chocolate cake with rich, chocolate-caramel f...

You will need a small, half-ounce ice cream scoop to make these pops, which were inspired by movie-theater snacks. ...

This classic Pennsylvania Dutch pie is usually made with molasses. Crown Maple pastry chef Jacob Griffin uses maple s...

This simple chocolate pot de crème is spiced with cinnamon and allspice. A touch of ground habanero chiles that ...

This dairy-free frozen banana treat is studded with bits of candied ginger. It’s even more decadent when topped with ...

This delicious homemade grown-up version of Fig Newtons calls for adding red wine and anise seeds to the jammy fig fi...